Preheat grill or broiler/oven to medium-high heat. Remove seafood from marinade; discard bag of marinade. Thread seafood and vegetables onto skewers. Place skewers onto a grill or broiling pan brushed with Carapelli® Extra Virgin Olive Oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until seafood is opaque throughout.

1. Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Leave until the chocolate has melted.2. Thread 3 marshmallows on to a long wooden skewer and spoon some of the melted chocolate over the marshmallows to coat. Gently shake off any excess chocolate.3. Sprinkle liberally with chocolate strands or hundreds and thousands to cover the chocolate completely. Place the skewers on a cooling rack.4. Repeat with the rest of the marshmallows to make about 10 swizzle sticks in total. Chill in the fridge for 30 mins until set.

Top tip: For a variation, replace the milk chocolate with white or plain chocolate and dip them in desiccated coconut or chocolate shavings.

1. Melt butter in a saucepan, add the onion and sauté for 5 mins. Add the chopped tomato and cook for 2 mins. 2. Add the flour and stir for about 30 seconds. 3. Add the fish to the onion and tomato together with the parsley and bay leaf. Pour over the milk and season to taste. Simmer for about 4 mins until the fish is cooked through. Remove the bay leaf and stir in the cheese until melted.4. Divide the fish between the ramekin dishes (makes 4 to 6 portions according to size of dish) and top with the mashed potato.5. Brush beaten egg over the surface of the mashed potato.6. Cook in an oven pre-heated to 180C for 15 mins and finish off for a few mins under a pre-heated grill until golden.7. Decorate the pies with faces - children will enjoy designing their own if you give them a selection of vegetables.

1. Cut rolls in half and spread with butter or margarine.2. Cut a 'v' shape out of the front of the upper half of the rolls to create teeth.3. Spread rolls with mayonnaise or salad cream if required.4. Place pieces of turkey ham onto the bottom half of the roll, and top with curly lettuce. Ensure turkey ham and lettuce spills out of the sides.5. Place top half of roll onto the lettuce layer.6. Push a cherry tomato and then a sultana or raisin, onto a cocktail stick. Push cocktail sticks into the top of the roll to make the munchkin's eyes.7. Place 2 slices of cucumber underneath the front of each roll to form the feet.8. Serve with vegetable sticks or a healthy apple.

1. Heat the butter and oil in a large frying pan. Cook the onion for 3 - 4 mins until soft and beginning to colour. Add the chicken and cook for 5 - 7 mins until golden brown.2. Add the mushrooms; cook until soft and most of the liquid has simmered off.3. Add the wine and boil for 5 mins to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.4. Serve immediately over noodles or rice.

1. Put all the ingredients for the broth in a pan and almost bring to the boil. Reduce the heat and gently bubble for 1½ hours until the chicken is tender. Turn off the heat and allow to cool slightly, then pop the chicken on a plate to cool, strain the stock and discard the vegetables.2. Return the stock to the heat and cook at a rolling boil for 20 - 30 minutes or until the stock has a good flavour. Strain well.3. In another large pan, melt the butter and stir in the flour. Continue stirring as it bubbles for a couple of minutes, without browning, and then pour in half the stock. Stir well until you have a thickish sauce and then add the rest of the stock and boil for 20 minutes, stirring frequently.4. Meanwhile, remove the skin and bones from one of the chicken breasts and cut into little chunks (keep the rest of the chicken for sandwiches, salads or chicken pie). Add to the pan with the cream and tarragon. Season to taste, heat through and serve immediately with white toast and fine butter.

1. Preheat the oven to 220°C/425°F /gas 7.2. Roll out the pastry onto a floured board. Cut 6 oval shapes and place on a baking sheet. Score the pastry with a sharp knife and brush each shape with the beaten egg.3. Place them in the oven and bake for 15 mins or until browned and puffed up.4. While the pastry is cooking, heat the oil in a large frying pan on a medium heat. Add the chicken and leeks and cook for 5-6 mins or until lightly browned.5. Add the mushrooms and red pepper and cook for a further 3 mins. Pour over the tomato sauce and continue heating gently for 5 mins.6. Spoon the chicken mix onto the serving plates and top with the pastry lid. Serve with potatoes and a selection of vegetables.

Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside. Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside. Slice onion, garlic cloves, and portabella mushrooms. Cook together in bacon drippings, on medium to high heat, until tender and caramel in color. Remove and set aside in bowl. In same skillet, arrange cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast. Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement. Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color. Remove lid. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted. Remove from heat. Using spatulla, place each individual chicken breast on top of toasted french bread on each serving plate. Crush remaining bacon strips and sprinkle on top of each breast. Serve hot with a side salad or cold pasta/veggie dish.

Notes: This whole dish takes less than 30 minutes, is beautiful, and tastes incredible.

Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.

Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.

Dinnertime Pizzazz for Less than $10

Buy on sale. Check weekly ads in-store and online for deals.

Try the store brands. Brands like Archer Farms and Market Pantry at Target and SuperTarget taste great and cost less than national brands.

Plan a weekly menu. Use that as a basis for your shopping list. You'll stretch your dollars and your leftovers. Last night's roast chicken is a perfect filling for taco night. Sautee the remaining shredded chicken with onion, warm up corn tortillas and add salsa, guacamole and a squeeze of lime juice.

Buy larger portions on sale to split up into smaller packages or freeze.

Make it a challenge. Bring the family to the grocery store and challenge everyone to come up with a meal for $10 or less.

Don't think a family meal for less than $10 is possible? It's not only possible; it's a piece of cake to make. Try the following delicious recipes using Market Pantry ingredients from Target:

A Twist on Flan: Spoon caramel ice cream topping over a dish of vanilla pudding. Sprinkle with toasted coconut.

Date night doesn't have to mean dinner and a movie out on the town. When you throw in a babysitter your simple night out could cost more than $100. Stay in, rent a movie and make the following recipe for a delicious homemade dinner. Prepare frozen spinach and artichoke purses as an appetizer, an artisan French petite loaf and a mixed salad for course number two and warm some prepared molten lava cakes topped with whipped cream for dessert. You've got a restaurant-quality experience on your home turf. Candles optional.

With more and more of us cooking for ourselves to save money, it makes sense to assemble an assortment of basic herbs and spices. It's an easy, economical way to add fun to your cooking and flavor to your food.

Before we get started, you may need to freshen up your spice rack and now is the perfect time to reorganize and restock. Bottled herbs and spices have a long shelf life, but after they've been unsealed, they lose their robust flavor and color intensity-- usually within a year, even if they're kept in a closed-door pantry. Bulk herbs and spices also have a similar flavor and color timeline.

Perhaps you're setting up your seasoning supplies for the first time. In any case, just a few common spices will enhance almost any dish you make. "Simple dishes become deliciously elegant when paired with the right herbs and spices," says Kendall McFarland, product development manager and food specialist at Frontier Natural Products Co-op. But which spices should you choose as basic staples for your kitchen?

The spices you'll reach for the most will depend on your personal preferences, of course. To discover your favorites, you may want to buy from bulk bins, so you can experiment with small quantities. Combine herbs and spices to complement each other and perk up the flavor of other ingredients. Most spices and seasonings are available in organic versions -- use them to boost the flavor of your meals. Always start with a light touch -- your seasonings should accent dishes, not dominate them.

The question of which herbs and spices are the best to keep on hand has as many different answers as there are cooks," says McFarland. But there are some constants. Here are her recommendations for eight herbs and spices no kitchen should be without:

1. Garlic is compatible with virtually every savory food and is available in a number of convenient dried forms. Just the aroma of garlic can speed guests to your table. Use it in tomato-based dishes, dressings, sausage, and spice blends. Or sprinkle it on buttered bread before broiling.2. Onion seasons cuisines world-wide. The many varieties play various roles -- primary ingredient, vegetable accompaniment, or seasoning. The earthy aroma and taste of onion comes in several convenient dried forms. Use onions in casseroles, soups, sauces, vegetable dishes, relishes, breads and stuffing.3. Paprika is a sweet and sassy relative of the chili pepper. It's used to add warm, natural color and mildly spicy flavor to soups, grains, and a variety of hors d'ouvres. A shake or two livens up cheeses and garlic bread. Try it in spreads, salads, egg dishes, marinades and smoked foods.4. Parsley leaf brightens up soups, dressings, salads, casseroles, and stuffing -- any dish that might gain from fresh green color and clean, vegetable taste. It's especially good with fish, egg, and grain dishes.5. Cinnamon wins the spice world's popularity contest. Use it to add depth of flavor to sweet and savory dishes alike. It's a key baking ingredient and vegetables -- especially carrots, spinach and onions -- are enhanced by cinnamon's pungent sweetness.6. Basil has a warm, sweet, mild mint/peppery flavor that is delicious with vegetables, especially tomatoes. Add to soups and stews, sauces and dressings. Basil pairs well with many other seasonings.7. Oregano has a strong personality, but it partners well with other seasonings. Use in any tomato sauce, and on baked chicken and fish. Earthy and pungent, -- it has a special affinity for basil. Team them up in vegetable, cheese, pasta and tomato dishes, and especially pizza.8. Rosemary adds texture and taste to meats, marinades, dressings, ,and casseroles. Potato salad is lost without it. Try this distinct, pungent taste in egg salad and stir fries, too. It even enhances soups.

MICROWAVE potatoes and parsnip in covered, medium microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli.

MELT 2 tablespoons butter in a small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables; cover.

BAKE for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown.

Heat oil in a medium-sized skillet to medium-high. Sauté onion and parsley for about 4 minutes until softened; add garlic, cooking until garlic is aromatic but not brown.

Lower heat to medium; add tomato sauce and mushrooms. Pour in water and wine followed by basil, oregano, salt, sugar and pepper. Stir to blend. Simmer for about 20 minutes. Remove from heat. Ladle salsa over grilled and broiled meats, pasta, gnocchi or use as a dipping sauce for chunks of crusty bread.

Open chicken breast halves and “butterfly” each piece by making a cut in the thickest part of the breast. Spread open chicken breasts between sheets of parchment or plastic wrap; pound to an even 1/4-inch thickness to make a paillard.

Prepare gas or charcoal grill. Sprinkle chicken breasts with additional salt and pepper; brush lightly with vegetable oil. Place on grill and cook, turning, until done throughout, about 2 to 3 minutes per side or until done.

Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce. Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and cheddar cheese.

Blend the eggs in a blender until smooth. Add the sour cream to the eggs and blend until mixed. Pour the egg mixture over the cheeses.

1. In a bowl, combine the soy milk and vanilla bean scraping. Set aside.2. Bring the water to a simmer. Add the tea and steep for 15 minutes. Strain and then pore over the Xocai chocolate.3. Stir in the soy milk mixture until dissolved.4. Pour into the pre-baked crusts and let cool for 3 to 4 hours.

All the Xocai products are made from natural ingredients, such as unprocessed natural cacao. The chocolate is full of the healthy Omega - 3 and the Omega - 6 fat acids, all the essential amino acids, iron, calcium and proteins that are similar to the protein composition that is found in fresh eggs. Xocai dark chocolate products contain other healthy and delicious ingredients such as açai berries, blueberries and also concord grapes which are super foods known for being high in antioxidants. The effects of the dark chocolate can be astonishing. In some cases whole diseases have been eradicated after a period of consuming some of the products offered by Xocai. Some people who have used it have seen some vast improvements in their general quality of life.More studies are concluding that chocolate not only tastes great it has numerous health benefits. As far as your oral health is concerned cocoa and dark chocolate can reduce the bacteria in the mouth, reduce bleeding gums, reduce reduction of the gums, enhance breath odor and dramatically reduce the risk of cavities. Most people don’t realize that chocolate is so nutriant-rich. The level of antioxidants in chocolate can be compared to many fruits and vegetables. Hundreds of studies have proven that cocoa can reduce the risk of mood and emotional dissorders. Rheumatoid arthritis and osteoarthritis has forever been connected to inflammation.Research today shows that there are also connections between inflammation and conditions like cancer, allergies, hormone imbalances, Alzheimer’s and of course cardiovascular disease. Doctors today know that this is the case and now test for these heart conditions earlier than in pervious history.Cocoa that has high levels of flavanol can be very effective in counteracting inflammation. Doctor’s in Germany have discovered that the cocoa polyphenols neutralized compounds that are inflamed and cause artery disease. The tested 20 different individuals with astounding results. They also reconfirmed that cocoa protects the cardiovascular system as a whole.

Dr. Phillip C. Mc Graw, a life strategist is the host of nationally syndicated series - Dr. Phil. He has written several books. This health expert features in Oprah Winfrey show on regular basis. Besides he is also famous for his motivational seminars held all across the United States of America. His next book that is under process, purely focuses on the strategies, for weight management. Dr. Phil has also devised several diet recipes, that can be found on the internet as well as on his show.

One of his top diet recipes for weight loss is Addictive Enchilada Casserole:

· Pre heat the oven up to 375 degree.· Grease the pan sized 13" x 9".· In a skillet, cook the chicken or ground beef along with onion until it gets brown.· Drain it & add next 6 ingredients from the list.· Simmer it for 10 minutes uncovered. Stir it occasionally until the liquid evaporates.· Now pour taco sauce in the casserole.· Arrange half of the tortillas. Cover the bottom of the casserole with these.· Pour some more sauce on the tortillas.· Fill in the meat mixture.· Top this up with sour cream and cheese sprinkle.· Now arrange the remaining tortillas over the cheese.· Next, spread the remaining taco sauce over the tortillas.· Top it with the remaining cheese.· Last cover it and bake for 40 mins.

Directions:Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is nearly opaque throughout. Add Havarti slices to top of salmon portions; cover. Turn heat to low and cook for 1 to 2 minutes until cheese begins to melt. Remove from heat; keep warm.

A Dungeness crab recipe appropriate to your next meal won't be hard to find. Recipes are extensively available and this delicacy is always a welcomed addition to the dining experience, whether it be a special occasion or just a weekly family dinner. Crab is an excellent choice because of its moderate price and ease of preparation; it is also very nutritious. It's available in convenient sections or clusters (half a crab), or as single legs, cocktail claws and crab meat. It is also sold pre-cooked and whole.

The meat is traditionally served with crab cocktails or over greens in a Crab Louis salad. Extremely versatile, Alaska Dungeness Crab meat can be combined with a myriad of seasonings in seafood stews or soups, or with dips as an appetizer or main dish.

From the shell, it can combine brilliantly with other foods in seafood stews or soups, sautes, salads and variations. A Dungeness crab recipe can be found in just about every variety: bisques, creamed dishes, pastas, salads, and casseroles. Don't forget the always popular crab cakes!

To get specific, an easy dungeness crab recipe is a simple crab cluster boil, which you can pair with a medley of dips, including garlic aioli and chipotle salsas. In a giant pot, combine 24 whole precooked clusters (thawed, cleaned and halved) and 1/4 cup of each: sea salt, coriander seeds, cayenne pepper, and crushed red pepper flakes. Add 2 tablespoons of peppercorns and enough water to cover crabs. Bring to a boil and cook for roughly 5 minutes or until heated through.

Or a Dungeness crab recipe couldalso include a marinade, like smashed scallions with fresh dinger and rice wine. Marinade your crab meat for 20 minutes. Then cook more scallions and shredded ginger and stir-fry about 10 seconds, until fragrant. Add the crab and stir-fry over high heat, tossing them. Add the rice wine and salt, cover and cook the crabs for 8 to 10 minutes, or until the meat is no longer translucent.

No matter which recipe you choose, crab corn pudding or crab enchiladas, crab stuffed chicken breast or crab and yogurt soup, it is sure to be a guest or family favorite.

Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet.

From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious.

Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.

Dinner in 30 minutes? Impossible you say?. Well you can create delicious dinner recipes in 30 minutes or less with hearty sandwiches. These ideas will come in especially handy for moms (and dads) who are dealing with very hectic schedules. They and you will no longer need to use a crock pot in order to sit down to a tasty meal.

The following suggestions can be used as a starting point, of sorts. It should be relatively easy to expand on these ideas, based on the likes and dislikes of your family. Ask them to help; you might be surprised with what they come up with.

Dinner sandwiches. Don't discount the goodness of a hearty sandwich. There are literally thousands of tasty combinations to choose from. Consider purchasing a sandwich or Panini maker, which will make grilled sandwiches with ease. (If you opt for the sandwich maker, you can also make mini omelets, cakes and other yummy snacks.)

If you don't have a Panini maker you can use a skillet. Place the sandwich in a buttered hot frying pan. Cover the top side of the sandwich with a layer of foil. Place a heavy pot on top of the sandwich to press it down. When one side is brown, flip it over, cover with foil again and replace the heavy pot. A foil wrapped brick will work as well. Soak the brick in bleach water overnight. Rinse well. Place in a 350 degree oven for 30 minutes. This will sanitize and dry out the brick.

Be creative with your sandwich choices. Don't get stuck on the same old same old. Try honey ham, cheddar cheese, with sliced tomatoes on sourdough bread. Or thinly sliced chicken, apple slices, and cream cheese sprinkled with dried cranberries. What about rye bread, Swiss cheese and roast beef topped with sliced onions and spicy mustard. Grilled portabella mushrooms on a whole wheat bun with bacon slices and mayonnaise is as good as any hamburger.

Vary the breads, flavors, and textures. If you're using a bland meat such as turkey or chicken add some zip with an assertive cheese and full flavored breads. Contrast creaminess with crunch. Since it is dinner be generous with portions, but of course don't go overboard.

Serve the sandwich hot. If that's not feasible because of the fillings, for example lettuce goes limp when it's hot, then toast the bun and serve at room temperature. Supplement a hot sandwich with a complimentary side salad of your choice. Add a hot side dish such as mac and cheese, hot potato salad, or baked beans, to a cold sandwich.

My oven died. It put up a good fight and was faithful enough to tough it out through a heavy Easter dinner, but it just couldn't go on. I was crushed. The signs had been there for months but I held my breath and believed that my oven could over come. The struggle ended with my dear friend no longer able to function.

This was a dilemma I did not want to face. Sure, I could have been saving all this time for a new oven, but I felt like it would be a betrayal (and I didn't have any extra funds). Now the oven was dead and there was no money to replace it.

The first week we ate out. We didn't really have the money for that either, but I didn't want to have to deal with the empty shell that was now my oven. The bank account was close to bleeding when the week ended so I knew I had to come up with a plan.

Necessity may be the mother of invention but creativity has to be a second child or at least a cousin. I knew we couldn't afford a new oven so it was time to find ways to utilize the other appliances in our home to meet our needs.

1. The crock pot - ever an appliance of convenience it now became a key tool in my kitchen. I found ways to make lasagna, bake a taco pie and even back a cake all in the crock pot. It took a little tweaking of existing recipes and the discovery of new recipes online but I managed to create a wonderful menu for the family time and time again.

2. The toaster oven - it was no longer for just warming things. I used the toaster oven just like my regular over and even cooked casseroles (albeit tiny ones) in the toaster oven.

3. The electric skillet - I had always used it for cooking things like pancakes but now it was my ONLY tool for frying or boiling. I tried everything in the electric skillet that I might otherwise have cooked on the now cold and quiet stove top. The best thing about the electric skillet is that I could set the exact temperature with the control.

4. The microwave - this was my second place for boiling items (especially vegetables).

5. The grill - ever the summer cooking tool, the grill became one of my favorite ways to cook meat and vegetables (second only to the crock pots) and even to toast bread.

Eventually I received a new oven as an early Christmas present from my father-in-law (I don't think he appreciated my creativity of cooking Thanksgiving without one). Although I now have the ability to cook the traditional way, I have found that I prefer many of my other tools more. The death of my old oven brought new life to my kitchen in the form of new recipes, new dishes, and new ways of preparing meals that give me more time and more flexibility.

Since we are all trying to save money these days, I'll bet we are all using more potatoes than ever before. Potatoes are good source of vitamins and minerals. Potatoes contain no fat or cholesterol and minimal sodium. A six-ounce potato contains 2 grams of highly digestible protein, almost as much as half a glass of milk. Here is the breakdown on nutrients in potatoes:

Here are some tips from Graham and Rosemary Haley's book Haley's Hints on using and buying potatoes:

Peeling - Pour boiling water over potatoes just before peeling to ease the peeling process.

Consider not peeling - The Haley's offer a most interesting statistic on potato peels. "It's said that the average family's annual potato peels amount to the following nutrients. The iron provided by approximately 450 eggs, the protein of 50 steaks and the vitamin C you can get from 100 glasses of orange juice."

Baking Potatoes - Boil potatoes whole for fifteen minutes before placing in a hot oven. Saves half the baking time. Did you know your oven is the one of the most expensive electrical appliances to use in terms of kilowatt used per hour? To keep your baked potatoes warm slip them into an extra pair of oven mitts. They'll stay warm until you are ready to serve.

Creamy Mashed Potatoes - Mash potatoes will be light and fluffy if milk is heated and added before mashing. If you do not want to use milk in your mashed potatoes add some of the water you boiled the potatoes in to increase fluffiness. If your mashed potatoes are too soggy, stir in some powdered milk gradually with a whisk until texture is satisfactory.

Home fries - Sprinkle potatoes to be fried with flour. They come out golden brown. Add garlic salt and a bit of paprika for extra flavor.

Buying Potatoes - Pick potatoes with a uniform shape. Size doesn't matter, as long as they have a good weight to them. Look for potatoes with a smooth texture and firm feel. Watch out for 'eyes', cracks, shriveling and a greenish texture.